Butterbean Cake with Cucumber Tomato Salad


March 12, 2019 By:
Tagged: Dinner Dinner. Vegetarian Vegetarian. Healthy Dinner Healthy Dinner. Salads Salads. Tomatoes Tomatoes. Food Lion Food Lion. Peppers Peppers. Summer Dinner Summer Dinner. Healthy Healthy. Avocado Avocado. Vegetables Vegetables. Southern Woman's Show Southern Woman's Show. Healthy Lunch Healthy Lunch. Feta Cheese Feta Cheese. Onions Onions. Quick Dinner Quick Dinner. Our Brands Our Brands. Easy Salad Easy Salad. Taste of Inspirations Taste of Inspirations. Vegetarian Dinners Vegetarian Dinners. Beans Beans. Cucumber Cucumber. Main Dish Main Dish.
Prep:
7 Minutes
Cook:
15 Minutes
Serves:
8
Are you looking for a meatless alternative? Try this Butterbean Cake with Cucumber Tomato Salad, just in time for the Spring!

Ingredients

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Directions

  1. Mix lima beans and white beans in saucepan and cook until warmed through. Divide mixture in half; mash one half of the beans, leaving the rest whole.
  2. Heat oil in skillet over medium-high heat. Add diced yellow onion, stirring frequently until caramelized.
  3. Combine beans, onion, roasted peppers, feta cheese, and season with salt and pepper. Form into 5 oz. cakes.
  4. Coat each cake in break crumbs, and saute in cooking oil until browned on both sides.
  5. Toss salad ingredients together and put atop bean cake to serve.